Tuesday, December 2, 2008

Til/Tal ni chikki

Chikki is generally made during cold winter days from various nuts. It can be made either with jaggery or with sugar. I always like jaggery version. It is made in somewhat different way in Gujarat. You may need some trial and error to get the right kind of chikki.

Ingredients

1/2 cup jaggery

1/2 cup tal/til (sessame seeds)

1 tsp ghee (purified butter)

1/4 cup water

1 tsp sugar

Take one wide sauce pan and put it on medium heat. First add ghee. When it is heated, pour water in it. Once water start boiling, add jaggery. Stir it with spatula. Cook jaggery till it turned into brown in color.

To check the type of consistency for jaggery needed for chikki, put one small drop in cold water. If it doesn't get dissolved in water, then jaggery chasani/payo is done. Else cook it some more time and check it again in the same way.

When jaggery is cooked, add tal. Mix all of them well. Take it off from the stove. Sprinkle sugar on one flat surface. Put mixture of tal and jaggery in the centre. Roll it with rolling pin quickly. Make sure to roll the mixture before it is cooled. Roll it as thin as possible.

About Me

This blog is all about my experiments in the kitchen. I would like to share all gujarati dishes and at the same time want to learn and experiemt from different cuisines. Hope you all like my recipes and I would love to hear your feedback and comments.
As the name suggest, I always try to give a healthy twist in my recipes.So You will find lot of recipes with whole grain,veggies etc here. But at the same time, taste and flavour should also be there.